Carrot cake

Ingredients for 1 servings:

• 250 g carrot(s)
• 2 slices of rusk
• 6 eggs
• 200 g sugar
• 150 g almond(s), ground
• 150 g hazelnuts or walnuts, ground
• 1 tsp cinnamon
• 1 tbsp flour
• 1 tsp, leveled baking powder
• 200 g powdered sugar
• 3 tbsp lemon juice
• 12 marzipan , (marzipan turnips)
• 20 g pistachios, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

The best I’ve ever eaten!

Peel and finely grate the carrots. Crumble the rusks with a rolling pin. Separate the eggs. Beat the egg yolks until frothy, slowly adding the sugar. Beat the egg whites until stiff and then drop them onto the egg yolks. Add the carrots, rusk crumbs, nuts, cinnamon, flour, and baking powder. Mix everything loosely with a spatula. Preheat the oven to 175°C. Line the bottom of a 26 cm springform pan with baking paper. Pour in the batter and bake on the middle rack at 175°C (top and bottom heat) for 1 hour. To decorate, mix the powdered sugar with the lemon juice. Spread the icing on the cake. Place the marzipan carrots in the icing and finally sprinkle the chopped pistachios over the cake. The cake is beautifully moist and tastes very nutty! Unfortunately, the pistachios are missing from my photo.